Judith'S Pecan Pound Cake
Judith's Pecan Pound Cake offers a rich, moist texture with a delightful nutty flavor, perfect for special occasions or as a comforting treat with coffee.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- Mix oil, milk, margarine, vanilla, baking powder, sugar, and flour until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in the chopped pecans rolled in flour using a spoon.
- Pour the batter into a greased loaf pan or bundt pan.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're short on time, you can use pre-chopped pecans. To ensure even baking, avoid opening the oven door during the first hour. If the top browns too quickly, tent it with foil. For an extra touch, add a dash of cinnamon or nutmeg to the batter for warmth.
Serving Suggestions
Serve this pecan pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Aunt Marsha'S Chocolate Pie for a sweet table spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and microwave for 15-20 seconds until warm, or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Judith'S Pecan Pound Cake contains roughly 752 calories, with 5g protein, 40g carbohydrates, and 65g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds for a different flavor profile. Just make sure to chop them finely and lightly coat them in flour to prevent sinking in the batter.
How can I make this recipe gluten-free?
To make a gluten-free version of this pecan pound cake, substitute plain flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for the best texture.
What should I do if the cake rises unevenly?
If the cake rises unevenly, it may be due to the oven temperature being too high or the batter not being mixed evenly. Always preheat the oven and mix the batter until just combined to avoid overmixing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).